IRIS
SUMMO, CARMINE
 Distribuzione geografica
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Continente #
NA - Nord America 10.119
EU - Europa 2.512
AS - Asia 829
SA - Sud America 22
AF - Africa 20
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 6
Totale 13.515
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Nazione #
US - Stati Uniti d'America 10.110
IT - Italia 699
CN - Cina 686
SE - Svezia 652
UA - Ucraina 300
DE - Germania 230
FI - Finlandia 202
GB - Regno Unito 155
FR - Francia 112
BE - Belgio 59
IE - Irlanda 41
IN - India 32
VN - Vietnam 28
PH - Filippine 22
IR - Iran 17
ES - Italia 14
EG - Egitto 12
SG - Singapore 12
GR - Grecia 10
TR - Turchia 9
RU - Federazione Russa 7
BR - Brasile 6
CA - Canada 6
CO - Colombia 6
NL - Olanda 6
PK - Pakistan 6
AU - Australia 5
CZ - Repubblica Ceca 5
EU - Europa 5
PE - Perù 5
HK - Hong Kong 4
AT - Austria 3
CL - Cile 3
DK - Danimarca 3
ET - Etiopia 3
HR - Croazia 3
JP - Giappone 3
PL - Polonia 3
RO - Romania 3
ZA - Sudafrica 3
AR - Argentina 2
PA - Panama 2
PF - Polinesia Francese 2
PT - Portogallo 2
TH - Thailandia 2
TW - Taiwan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BD - Bangladesh 1
CH - Svizzera 1
DZ - Algeria 1
EE - Estonia 1
HU - Ungheria 1
ID - Indonesia 1
KR - Corea 1
KZ - Kazakistan 1
MX - Messico 1
MY - Malesia 1
TN - Tunisia 1
Totale 13.515
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Città #
Fairfield 1.477
Chandler 1.095
Woodbridge 877
Jacksonville 734
Ashburn 732
Houston 626
Seattle 578
Nyköping 529
Cambridge 516
Wilmington 474
Ann Arbor 376
Roxbury 244
Lawrence 243
Nanjing 229
Bari 178
Beijing 166
Princeton 165
Des Moines 141
New York 134
Boardman 100
Inglewood 98
San Diego 75
Brussels 57
Nanchang 52
Dearborn 51
Rome 50
Hebei 48
Shenyang 46
Dublin 41
Jiaxing 36
Paris 31
London 28
Brooklyn 27
Changsha 25
Pune 25
Los Angeles 24
Dong Ket 23
Redwood City 22
Tianjin 22
Washington 19
Milan 17
Adelfia 14
Hefei 14
Corato 13
Indiana 12
Helsinki 11
Kilburn 11
Norwalk 11
Leawood 10
Tappahannock 10
Hounslow 9
San Mateo 9
Sannicandro di Bari 9
Bacolod City 8
Barletta 8
Falls Church 8
Mascalucia 8
Naples 7
Pescara 7
Turin 7
Bologna 6
Candiolo 6
Kunming 6
Sassari 6
Amsterdam 5
Cairo 5
Florence 5
Laterza 5
Monmouth Junction 5
Pavia 5
San Francisco 5
Ardabil 4
Athens 4
Augusta 4
Campobasso 4
Catania 4
Faisalabad 4
Foggia 4
Guangzhou 4
Ho Chi Minh City 4
Hong Kong 4
Jinan 4
Molfetta 4
Moscow 4
Palermo 4
Pasig-bo 4
Perugia 4
Trani 4
Viçosa 4
Yellow Springs 4
Acton 3
Bani Mazar 3
Cagliari 3
Chiswick 3
Córdoba 3
Islington 3
Ismailia 3
La Spezia 3
Leipzig 3
Medellín 3
Totale 10.782
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Nome #
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 150
Chemical and thermal evaluation of olive oil refining at different oxidative levels 128
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 126
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 118
Production and characterization of functional biscuits obtained from purple wheat 117
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 115
Shelf life assessment of industrial durum wheat bread as a function of packaging system 115
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 113
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 113
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 107
Il profilo aromatico dei taralli 106
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 106
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 104
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 103
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 103
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 101
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 101
Use of olive leaf extract to reduce lipid oxidation of baked snacks 100
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 98
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 97
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 96
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 95
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 95
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy 95
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 94
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 93
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 92
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 91
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 90
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 90
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 89
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 89
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 89
Volatiles and acceptability of liqueurs from kumquat and grapefruit 89
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 88
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 88
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 87
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 87
Characterisation of traditional Albanian breads derived from different cereals 87
Olive leaf extracts act as modulators of the human immune response 87
Nutritional, physico-chemical and functional characterization of a global chickpea collection 87
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 87
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 86
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 86
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 85
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 85
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 84
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 84
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 84
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 83
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 83
Influence of processing and storage time on the lipidic fraction of taralli 82
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 82
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 82
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 82
Effect of salt reduction on quality and acceptability of durum wheat bread 82
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 82
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 81
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 81
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 81
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 81
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 78
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 78
Has the use of talc an effect on yield and extra virgin olive oil quality? 78
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 78
Shelf life of stored not pasteurized olive-based pâtés 78
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 78
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds 77
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. 77
Sviluppo di burger a base di legumi 77
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 77
Effect of vacuum-packaging storage on the quality level of ripened sausages 76
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 76
Effects of free fatty acids on the oxidative processes in purified olive oil 75
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 75
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 75
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 74
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 74
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 73
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 73
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 72
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 72
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 71
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 70
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 70
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 69
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 69
Influence of the different oils used in dough formulation on the lipid fraction of taralli 68
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits 68
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 68
Influence of the drying conditions on the volatile compounds of pasta 68
Effectiveness of microsatellite DNA markers in checking the identity of Protected Designation of Origin extra virgin olive oil 67
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 66
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 65
Olive leaf extract as natural preservative 63
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 61
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 60
Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits 60
Quality of the lipid fraction of Italian biscuits 60
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from Coratina cultivar after production and during storage 59
Totale 8.555
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Categoria #
all - tutte 60.587
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 60.587
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019754 0 0 0 0 0 0 0 0 0 0 383 371
2019/20203.391 633 199 88 269 338 237 356 296 407 170 322 76
2020/20212.418 188 126 264 164 367 119 227 121 187 334 179 142
2021/20221.742 70 245 37 106 84 112 61 109 122 87 243 466
2022/20233.043 437 301 204 237 388 421 41 283 543 33 85 70
2023/20241.236 100 215 70 96 111 363 67 55 47 92 20 0
Totale 14.057